Restaurant Development & Design

WINTER 2014

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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2 • R E S T A U R A N T D E V E L O P M E N T + D E S I G N • W I N T E R 2 0 1 4 Columns 4 Editor's Letter Assessing a Moderate Growth Environment 6 RestaurantPoint Letter Inspiration. Collaboration. Innovation. 18 Peer to Peer A former fnance guy who got bitten by the development bug early on in his career, Bill Martens now serves as VP of development & construction at Del Frisco's Restaurant Group, which has a number of new builds and remodels on the docket this year. He shares an update — and a particularly memo- rable renovation war story. 22 Consultant's Take Integrated Design the Key to Achieving Proftable Hospitality Juan Martinez of Proftality says inte- grated design begins with considering three critical components: the customer journey, the team member journey and brand guidance. All three must intersect to achieve true brand or concept optimization. 72 Talk Shop Got Permits? No matter how great the concept or menu, no restaurant opens without frst getting a slew of permits, a pro- cess that can be frustratingly slow and stressful. Mike Robinson, president of permit expediting frm Permit Place, offers some tips on easing the pain. CONTENTS WINTER 2014 Departments 8 Buzz Pizza Hut Tests New "Slice" Concept Stores; Agricole Wins AIA Award; Five Big Tech Trends; Mobile Millenials; Demographics Food for Thought; Taziki's Plans 20 New Units in '14; Just Falafel Heads to North America and more. Plus, Swatch Book: White. 14 TREND On-Site Gardens Add Fresh, Uberlocal Appeal When it comes to local sourcing, many restaurants now take the concept one step further with on-site gardens and mini-farms. 48 Project Profle Bonanza and Ponderosa Steakhouse The iconic steakhouse brands are being refreshed for a new generation – one increas- ingly unlikely to know or identify with the 1960s TV show that inspired their concepts 50 years ago. 52 Project Profle Coppa Osteria Multi-concept operator Clark Cooper Concepts brings a new, casual Italian hot-spot to Houston's Rice Village neighborhood. 58 How To: Manage Air Quality Restaurants pose some unique indoor air- quality challenges. Chain execs and experts offer insights on how to get it right. 62 Consider This: Seating 64 Consider This: Branding Initiatives 66 Solutions Center 70 Ad Index Maureen Slocum Publisher (800) 630-4168; fax (800) 630-4169; maureen@zoombagroup.com Joseph M. Carbonara Editor in Chief (800) 630-4168; joe@zoombagroup.com EDITORIAL Managing Editor Dana Tanyeri dana@zoombagroup.com Contributing Editors Ewurama Ewusi-Mensah, Peter Fabris, David Farkas, Valerie Killifer, Amelia Levin, Carol Skerritt and Thomas Henry Strenk INTERACTIVE MEDIA Web Editor Rebecca Kilbreath (800) 630-4168; rebecca@zoombagroup.com ART & PRODUCTION Art Director & Production Manager Anne LoCascio (800) 630-4168; anne@zoombagroup.com SALES MANAGEMENT Vice President, Sales and Marketing Carol McAdam (312) 961-5572; carol@zoombagroup.com Northeast Sales Director BG Burg (312) 282-6952; BG@zoombagroup.com South/West Sales Director Kris Duvall (312) 805-9304; kris@zoombagroup.com Accounting Manager Tracy Mugan (800) 630-4168 ; tracy@zoombagroup.com Marketing Associate Nicholas Slocum (630) 908-9607; nicholas@zoombagroup.com RESEARCH Research Director Terri Solomon (800) 630-4168 ; terri@zoombagroup.com CIRCULATION Audience Development Manager Richard Jarrett (800) 630-4168; rich@zoombagroup.com For subscription inquiries and address changes, please contact: 847-763-4936 or 877-479-6505, Fax: 800-630-4169. Send e-mails to fesmag@halldata.com REPRINTS For custom reprints and electronic usage, contact Maureen Slocum at: (800) 630-4168 fax (800) 630-4169 maureen@zoombagroup.com OFFICE 110 E. Schiller St., Suite 312 Elmhurst, IL 60126 Phone (800) 630-4168 fax (800) 630-4169 14

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